Seasoning composition comprising alpha-amino acid,palatable 5&#39;-nucleotide and l-glutamic acid and food being manufactured to contain the above three

ABSTRACT

A SEASONING COMPOSITION CONTAINING L-GLUTAMIC ACID OR MONOSODIUM L-GLUTAMATE, A 5&#39;&#39;-NUCLEOTIDE AND AN A-AMINO ACID.

March 30, 1971 TAMOTSU YQKQTSUKA ETAL 3,573,066

SEASONING COMPOSITION COMPRISING on AMINO ACID, PALATABLE 5'-NUCLEOTIDE AND L-GLUI'AMIC ACID AND FOOD BEING MANUFACTURED TO CONTAIN THE ABOVE THREE Original Filed Dec. 5. 1965 2 Sheets-Sheet 1 Increase [nzensz'y Scare (Comparative Judgement) WM, Mm

444% 724 ,0 Tana- BY Z/ ATTOR NEYQ I NVENTOR Y United States Patent US. Cl. 99-140 Int. Cl. A231 1/22 7 Claims ABSTRACT OF THE DISCLOSURE A seasoning composition containing L-glutamic acid or monosodium L-glutamate, a -nucleotide and an a-ammo acid.

This invention relates to a seasoning composition which comprises improving the palatable taste synergistically by adding selected ot-amino acids to seasonings containing L- glutamic acid (or monosodium glutamate) and palatable 5' nucleotides, and food being manufactured to contain the above three.

It was found that when one or more selected a-amino acids are added to the medium which contains L-glutamic acid and 5-nucleotides in a specific ratio, the palatable taste was significantly improved which is caused by the specific mutual accentuation among L-glutamic acid, 5- nucleotides and the selected wamino acids.

The a-amino acids selected in the present invention have no palatable taste themselves. However, when they are added to the medium in the coexistence of L-glutamic acid or its monosodium salt and palatable 5'-nucleotides in the ratio as described below, a distinctive improvement of palatable taste is recognized.

TABLE A.SAMPLES MEASURED "Ice The synergism among L-glutamic acid (monosodium salt), 5'-nucleotides and the selected OL-flITlil'lO acids (or their salt) is different from that between monosodium L-glutamate and 5-nucleotides.

The selected oc-HIIliIlO acids are glycine, L-serine, L- alanine, DL-tryptophane, L-histidine-HCl salt and L- methionine. These six kinds of a-amino acids have a significantly excellent taste increase action as compared with other amino acids as shown in FIGS. I and II. The amino acids employed are shown in Table A. The method of sensory test is entirely the same as in experiments. The amino acid composition of the soy sauce used in the FIGS. I and II, experiments and examples is denoted in Table B.

As for the palatable 5'-nucleotides, compounds obtained by decomposing ribonucleic acid with 5-phosph0- diesterase or by synthesizing, or natural substances such as small dried sardines, dried bonito and the like, are usable. Glutamic acid contained in the seasoning or food can be employed as L-glutamic acid.

Glycine has been used as food additive. However, its purpose is to increase sweetness and butter action or to enrich the amino acid from the point of nutrition and further some action whose mechanism has not completely been clarified. L-serine has sweetness and a slight sourness and it has not been used as food additive. L-alanine is an amino acid with sweetness and has. been chiefly employed for the purpose of the improvement of flavor of sake and synthetic sake and moreover buffer agents, medicines and the like. L-methionine is an essential amino acid having specific odor and a slight sweetness. Hitherto it has been used as a food additive for the purpose of the enrichment of amino acid from the point of nutrition and medicines (liver disease). L-histidine-HCI has sourness and hitherto it has been ony used as a food additive for enrichment of amino acid from the point of nutrition or for medicines. DL-tryptophane is an essential amino acid with a slight sweetness and it has been merely used as a food additive for the enrichment of amino acid from the point of nutrition or for medicines.

As the result of research on the effective use of the palatable 5'-nucleotides, the present inventors found that Name of amino acid Abbreviation L-alanine.

L-arginine L-arginine monohydrochloride L-aspartic acid Monosodimn L-aspartate L-eystine L-isoleucine L-lysine monohydrochloride L-phenylalanine- L-phe L-proline L-pro L-serine L-ser L-valine L-val Molecular Molecular formula weight C 2H 02N 89. 1O C5H O2N4 174. 21 CEHISOiN-lCl 210. 67 C H O4N 133. 11 C4H O4NNB. 155. O9 C61I12O4N2S2 240. 31 C5H804NN3.H2O 187. 13 C2H O2N 75. O7 CuHgO 2N3 155. 16 C5H1002N3CLH2O 209. 3 C6 13 2 131. 17 CoH O2N2Cl 182.65 CS HOQNS 149. 21 CsHnOzN 165. 1) CsHoOzN 115. 13 CaH OgN 105. 10 C4HrOaN 119. 12 CnHrzOzNz 204. 22 Cs nOa 181. 20 C5H rO2N 177. 15

3 the said u-amino acids significantly activate the palatable taste of the medium comprising both '-nucleotides and L-glutamic acid, which has not entirely been known. Then by utilizing this synergism, we invented novel seasonings and foods having an excellent taste.

TABLE B.AMINO ACID COMPOSITION OF These effects mentioned above are concretely explained by the following experiments by the sensory test. Experiments were conducted in the sensory test room equipped with air conditioning and lighting of the Central Institute of Research, Kikkoman Shoyu Co., Ltd.

The panel of the sensory test consisted of members and their discriminative faculty, validity of judgement and reliability were usually examined. The paired comparison was employed as a type of test, wherein comparison of two samples, the degree of the difference of the strength of palatable taste between both compared with control was measured by the scoring method.

Scores were decided depending upon the following standards.

The data was analyzed by the analysis of variance. An exmple was shown in the following.

To- Mean Scores of each panel tal score SampleI 1011211221101 Control ANALYSIS OF VARIANCE TABLE ms F Among samples 7. 5 1 7. 5 21. 01 Error 10. 0 28 0. 357

NOTE: *Significant at the 5% level F 1 (0.05) =4.20; Significant at the 1% level F23 (0.01) =7.64; Not significant (Degree of freedom- 5 :1,

Mean score and F Ratio described in table was measured by the examination of the significant difference according to the foregoing procedure.

The following abbreviations were used in experiments and examples.

IMP: Disodium 5-inosinate 7H O. GMP: Disodium 5'-guanosinate. XMP: Disodium 5'-xanthocinate crystal.

The abbreviations of amino acids were the same as in Table A.

EXPERIMENT I Synergisrn among three factors, i.e., various kinds of a-amino acids, palatable 5'-nucleotides and L-glutamic acid: (In Experiment I, 1% of sodium chloride solution was employed as a medium.)

EXPERIMENT I-1 Score; Description Relation between various kinds of a-amino acids and 0 No difference detected. Sodium Lglutamate: 1 Very Slight diff r Synergism between respectlve gly, L-ala, L-Scr, L-hl 2 Slight difference. HCl, L-rnet, or DL-try and L-Glu-Na was not recognized 3 Moderate difference. as shown in Table 1 and Table 2. Simultaneously increase 4 Large difference. of palatable taste by the amino acid itself was not found 5 Extremely large difference. at all.

TABLE 1 ple I II III IV V VI Control Medium 0) Gly (percent) 0.10 L-ala (percent)- 0. 05 L-ser (percent) 0. 10 L-his H01 (percent)- 0. 004 L-met (percent) 0. 03 DL-try (percent)- 0.015

Mean score 0 2 0. 4 0 2 0 0 0. 1

F-ratio i 1% solution of salt.

TABLE 2 Sample I II III IV V VI Control Medium 0) L-glu Na (percent) 0.01 0 01 0. 01 0 01 0. 01 0.01 0. 01 Gly (percent) 0.10 L-ala (percent) 0. 05 L-ser (percent) 0. l0 L-his HCl (percent) 0. 004 L-met (percent) 0. 03 DL-try (percent). 0. 015

Mean score 0 0. 5 0. 1 0. 1 0. 1 0 2 F-ratio 1 1% solution of salt.

TABLE 4 EXPERIMENT 1-2 Sample I II III Control Relation between various kinds of a-amino acids and Medium 1 1 1 IMP t 0.02 (L01 the palatable 5-nucleot1des: r .I 0. 02 M1 g As shown in Table 1, Table 31, Table 3-2 and Table Meanscm.e 2 1L2 0&2

3-3, synergism between respective gly, L-ala, L-ser, L-hlS- F'latm e HCl, L-met and DL-try and the palatable 5-nucleotides 11%501uti0110fsa1t- (in a single or mixture of two kinds of them) was not 10 EXPERIMENT 1-4 l'ecogniled- Relation between sodium L-glutamate and the palatable 5'-nucleotides TABLE 3-1 Sample I II III IV V VI Control Medium IMP (percent) 0. 01 0. 01 0. 01 0 01 0. 01 0. 01 0. (ll GMP (percent) 0. O1 0. O1 0. O1 0. 01 0. ()1 (l 01 0. ()1 Gly (pereent) 0.10 L-ala (percent)- 0. 05 L-ser (percent) 0. l0 L-his HCl (percent) 0. 004 L-met (percent). 0.03 DL-try (percent) 0.015

Mean score 0. 6 0 6 0. 3 -0. 1 0. 2 0.1 F-ratio 1 1% solution of salt.

TABLE 3-2 Sample I II III IV V VI Control Medimn IMP (percent) 0. 02 0. 02 0. 02 0. O2 0. 02 O 02 O. ()2 Gly (percent) 0.10 L-ala (percent)- 0. 05 L-ser (percent) 0. l0 his 1101 (percent) 0. 004 L-met (peree t) 0.03 DL-try (percent) 0.015

Mean score 0.5 0. 5 0. 2 0. l 0 0. l F-ratio 1 1% solution of salt.

TABLE 3-3 I II III IV V VI Oontro l 0. 05 L-Ser (percent) 0. 10 L his H01 (percent)- 0. 004 L-met (percent). 0.03 DL-try (percent) 0.015

Mean score 0. g 0. 2 0.3 0. 2 0.1 0. 2

F-ratio EXPERIMENT 1-3 Synergism between L-glu-Na and the palatable 5'-nu- 6Q cleotides was recognized at 1% level of significance from Table 5 as already publicized. In this case the effect was similar by use of single or admixed (2 kinds) palatable 5-nucleotides.

TABLE 5 Sample I Control II Control III Control 1V Control Medium 0) L-glu Na (percent) 0. 1 0.1 0. 1 0. l IMP (pereent). 0.01 0.01 0. 02 0. 02 GMP (percent) 0.01 0. 01 0.02 O. 02

Mean score 3.0 3. 9 3. 7 4. 0 F ti l l v l 4 *1 i k l 1% solution of salt.

7 EXPERIMENT I5 Relation among various kinds of a-amino acids, palatable 5'-nucleotide and sodium L-glutamate.

As clarified in Table 2, Table 6-1, Table 6-2 and Table adjusting the resulting solution to pH 5.0) was used as a medium].

General analysis of the soy sauce or the process soy sauce employed as a medium Was as follows.

TABLE Total Formal Ammonia Reducing Alco- Glutamic NaCl N N N sugar hol acid Soy sauce 18.00 1. 500 0.9 0. 2 3. 8 1. 0 1. 1 Process soy sauce 18. 35 1. 998 1.3 0.2 O 0 1. 8

63, synergism among respective gly, L-ala, L-ser, L-his- HCl, L-met and DL-try, the palatable nucleotides (the effect was the same in a single or mixture of 2 kinds of them) and L-glu-Na was significant.

Namely the taste Was not detected by singly adding gly, L-ala, L-ser, L-his-HCl. L-met or DL-try to 1% of sodium chloride solution in the amount of threshold or the less. Moreover these amino acids did not show synergism between the palatable 5'-nucleotides or L-glutamic acid.

However, they showed specific action in the mixture of the palatable 5'-nucleotides and L-glutamic acid. The synergism of three factors diiferent from the action between the palatable 5'nucleotides and L-glutamic acid 25 was recognized.

EXPERIMENT II-1 Relation among various kinds of a-amino acids, the palatable 5'-nucleotides and soy sauce.

15 As clarified in Table 7 and Table 8, the palatable taste was not increased by adding almost all amino acids except L-glutarnic acid to soy sauce singly and even if detected, the effect of the addition was slight.

However, u-amino acids such as gly, L-ser, L-ala, L-met, L-his-HCl and DL-try, have a property to remarkably activate the taste of the palatable 5'-nucleotides in the presence of soy sauce (L-glutamic acid contained in soy sauce as shown in Table C).

In case of increase of the palatable taste by the addition of the palatable 5-nucleotides to soy sauce, the specific action of increase of the palatable taste was shown TABLE 6-1 Sample I II III IV V VI Control Medium L-glu Na (percent) 0.01 0. 01 0.01 0.01 0.01 0.01 0.01 IMP (percent. 1 0. 01 0. 01 0. 01 0.01 0.01 0.01 0. 01 GMP (percent) 0.01 0. 01 0.01 0.01 0.01 0. 01 0.01 Gly (percent) 0. L-ala (percent). 0.05 L-ser (percent) 0. l0 L-hls HCl (percent)..- 0. 004 L-met (percent 0. 03 Dl-try (percent) 0. 015

Mean score 2. 3 1.1 1.0 0.9 1. 5 1.4 tio A i k it 0 *1 1 1 1% solution of salt.

TABLE 6-2 Sample I II III IV V VI Control Medium L-glu Na (percent) 0. 01 0. 01 0.01 0.01 0. 01 O. 01 0.01 IMP (percent) 0.02 0.02 0.02 0.02 0. 02 0. 02 O. 02 Gly (percent 0.10 L-ala (percent)- 0.05 L-ser (percent)- 0. 10 L-his H01 (perc 0. 004 L-met (percent 0.03 DL-try (percent) 0. 015

Mean Score 2. 2 1. 1 0. 8 0. 7 1. 4 1. 3 F atio l l *i II"! *8 ii I v 1 1% solution of salt.

TABLE 6-3 Sample 1 II III IV V VI Control Medium L-glu Na (percent) 0. 01 0. 01 0. 01 0. O1 0. 01 0. 01 0. 01 GMP (percent) 0. 02 0 02 0. 02 O. 02 0. O2 0. 02 0. 02 Gly (percent). 0. 10 L-ala (percent) 0. 05 Irser (percent) 0. 10 Lhis H01 (percen 0. 004 L-met (percent) 0. 03 DL-try (percent) 0. 015

Mean score 2. 1 1. 8 1. 1 0. 9 1. 5 1. 4

F ti UK *3 =3 WI ki 0* 1 1% solution of salt.

EXPERIMENT II Synergism of three factors, i.e., various kinds of a-amino acids, the palatable nucleotides and soy sauce [In Experiment II. times-diluted soy sauce or 15 times-diluted process soy sauce (obtained by hydrolyzing soy beans by further adding a-amino acids (the addition of one or two and more kinds of u-amino acids in the above-mentioned six kinds was effective) which have entirely been unknown as the palatable component. Therefore the synergism of the three factors, i.e., soy sauce, the palatable 5- with hydrochloric acid, neutralizing with Na CO and nucleotides and a-amino acids was significant.

TABLE 7 VI Control III Sample TABLE 8-1 VI Control III Sample Mediummm I m 0 0 Wm Tw 0 0 m 0 0 @m Tm 0 0 -ala (percent L-ser (percent) L-his HCl (percent) L-met (percent) DL-try(percent)- 1..

Mean score.

F-rat1o 1 1/15 diluted soy sauce.

TABLE 8-2 VI Control III Sample Medium GMP (percent).

Gly (percent) L-Ala (percent) L-ser (percent) DL-try (percent) Meansc0re 1 1/15 diluted soy sauce.

TABLE 8-3 VI Control III Sample n, w Tm 00 0 0 0 O mum 0 0 mu L 1 1/15 diluted soy sauce.

TABLE 8-4 VI Control III Sample Medium )55 5 0% 0 0 )550 Oman:

IMP (percent) GMP (percent).

Gly (percent) L-ala (percent).

DL-try (percent) F-ratlo-....

1 1/15 diluted soy sauce.

TABLE 8-5 VI Control III Sample 55 4 15 0 0 0 MM m m w (00 0 0 0 0 0 0 0 mm 000 00 (O0 Dlrtry (percent) r wan .nmmmmww mm mclm NHWRQQCP m mmmn P m u m aamm MH GLLLL 1 l EXPERIMENT 11-2 Relation among various kinds of or-amino acids, the palatable '-nucleotides and process soy sauce. Significant synergism is shown among the three components, i.e. (1)

(2) One bag of the sample (0.4 g.) was used by each person in a clear soup or miso soup.

(3) Samples A and -B were used in hot water, soy sauce (miso) and ingredients as examples of dishes.

RESULT OF THE TASTE TEST 5 I u 5 -nucleot1des, (2) L-glu or L-glu-Na and (3) or-ammo Kind dishes A B XoLVahm Judgment acids such as Gly, L-ala, L-ser, L-his-HCl and DL-try. Clear-Soup (sumashi) 12 4 4 sigmficantap 5% This is made clear by Table 9, Col. 11 of the spec1ficat1on. (Suuuono). g r eg rt 1S 1 The synergism of the three factors Was s1gnficant, as Miso sou 13 5 3.50 Significant at 1% of level A is already mentioned 1n the concentration of threshold or superior.

N'i ono B 'l d' h 3 2. S 'fi t t less of the palatable 5-nucleot1des and or-amlno acids. rg k htt fnr iv 8 27 i ier le l A is Moreover the present invention was explained by the 33 12 98 mm of eve is following example. 15 superior TABLE 9 Sample I II III IV V VI Control Medium IMP (percent) 0. 005 0. 005 0. 005 0. 005 0. 005 0. 005 0.005 GMP (percent). 0. 005 0. 005 0. 005 0. 005 0. 005 0. 005 0. 005 Gly (percent) 0. 10 L-ala (percent) 0.05 L-ser (percent 0. 10 Lhis 1101 (percent). 0. 004 L-met (percent) 0. 03 DL-try (percent). 0.015

Mean score 1. 7 1. 3 1. 4 1. 2 1. 3 1. 2 F ti i *1 K k v 1 1/15 diluted process soy sauce.

Example 1 In each of the dishes, A was preferable. As the result Percent IMPIGMP=1 (disodium Sodium Sample salt) glutamate Glycine Lactose Total The complex seasonings of Samples A and B which were homogeneously dispersed in the composition ratio, as mentioned above, were prepared equivalently at the of totalling all the kinds of dishes A wa of significance with 1% of level. Accordingly A was recognized to be extremely tasty comparing with B when applied to any dishes.

Example 2 In case of the application to consomme. Significantly palatable new soup base was made by the addition of the seasoning obtained by homogeneously dispersing amino acids, the palatable 5-nucleotides (disodium salt) and L-glutamic acid as shown in the following table to the base of consomme.

Comparing the soup containing the present seasoning with the one consisting of the same composition as mentioned above except non-adding or-amino acid, the former was better than the latter in use of any kinds of er-amino acids.

IN CASE OF THE APPLICATION TO CONSOMME Seasoning by the present invention Gly (percent L-ser (pereen L-hls-HGI (percent) L-met (percent) DL-try (percent) Mean score F-ratio current price. Lactose was added as an extending agent in order to balance the cost and it has been recognized in advance that it has no influence on the taste.

Method of investigation: The subject of the investigation was 20 households of the sensory test panel of the Kikkoman Shoyu C0,, Ltd. employes. Samples A and B were used in various kinds of cooking and the better taste was described with round marks (0) in the table. The use of the samples was prescribed as follows.

(1) Stock was not made from dried bonito, tangle and the like but from the seasonings (Samples A and B) distributed.

EXAMPLE 3 5 tioned above except non-adding of Ot-amiHQ acid.

IN CASE OF THE APPLICATION TO MISO SOUP Seasoning by the present invention I Control II III IV V VI Control Gly (percent)- 90.9 Lala (percent) 90. 9 L 95. 2

75.0 111 9. 1 100 9.1 4. 8 55. 6 14. 3 2". 100 Powdered rniso (kg) 1 1 1 1 1 l 1 1 Addition amount of the present seasoning Mean score 1. 7 1. 8 1. 1 1.0 1.3 1. F ti l fl $1 l *4 l l EXAMPLE 4 The seasoning prepared by mixing a-arnino acids with L-glu-Na in the ratio mentioned below and homoge In case of the application to clear soup.

The seasoning prepared by mixing a-amino acids with the palatable 5-nucleotides (disodium salt) and homogeneously dispersing as described in the following table was added to powdered soy sauce so as to make powdered soy sauce of excellent quality. Clear soup using the resulting soy sauce was significantly superior to the one IN CASE OF THE FOODS CONTAINING 5-NUCLEOTIDES IN THE NATURAL SUBSTANCE Sample I Control II III IV V VI Control Broth of dried bonito:

NaCl (percent) 1 1 1 1 1 1 1 1 IMP (free) (percent). 0. 01 0. 01 0. 13 0. 013 0. 013 0. 013 0. 013 0. 013 Gly 0. 10

0. 004 L-rnet (percent). 0.03 DL-try (percent) 0. 015 L-glu-Na (percent) 0.05 0. 05 0.05 0.05 0. 02 0. 02 0.02 0.02

Mean score 2. 2 2. 1 2. 2 1. 8 1. 9 1. 9 F ti w v id *5 "I I ti made from the soy sauce consisting of the same composition as in the former except non-adding a-amino acids.

The method of the present invention is applicable to the considerable large extent of the mixing ratio of IN CASE OF THE APPLICATION TO CLEAR SOUP Seasoning by the present invention I Control II III IV V VI Control Gly (percent) 87. 0 L-ala (percent) 90. 9 L-ser (percent) 95. 2 Lhis-HCl (percent).- 44. 4 L-met (percent) 85. 7

L-try (percent) 75. 0 IMP/GMP =1 (disodium salt) (percent) 13. 0 100 9. 1 4. 8 55. 6 14. 3 25. 0 100 Powdered soy sauce (kg) 1 1 1 1 1 1 1 1 Addition amount of the present seasoning Mean score 1.0 2. 1 1. 9 1. 1 1. 4 1. 6 F ti l 1K nk EXAMPLE 5 a-amino acid to 5'-nucleotides in the presence of L-glu- In Case of the addition of wamino acids to foods tamrc ac1d 0r monosodrum glutamate. However, actually taining 5'-nucleotides and L-glutamic acid in the natural P- to Pure free f efiectlve synerslstlc substance mixing ratio of each ot-HIHIIJO acld to 5-nucle0t1des is as The eifect by adding u-amino acids to the broth of dried bonito and tangle which naturally contain L-glutarnic acid and the palatable 5-nuc1eotides was of significance.

follows: glycine: 3-20, L-serine: 'l-SO, L-alanine: 2-20, L-histidine-HCI: 0.02-1, L-methionine: 0105-20 and DL- tryptophane: 0.05-20. Moreover when the mixture of two IN CASE OF THE FOODS CONTAINING 5-NUCLEOTIDES AND L-GLUTAMIC ACID IN THE NATURAL SUBSTANCE Sample 1 Control II III IV V VI Control Broth of dried bonito and tangle:

NaCl (percent) 1 1 l 1 1 1 1 1 L- Glu-Na ercent) 0. 027 0. 027 0. 02 0. 02 0. 02 0. 02 0. 02 0. 02 IMP (free (percent)- 0. 01 0. 01 0. 013 0. 013 0. 013 0. 013 0. 013 0. 013 Gly (percent) 0. 10 L-ala (percent) 0.05 L-ser (percent) Q 10 L-his-HCl (pcrcent) 0. 004 L-met (percent) 0. 03 DL-try (percent) 0. 015

Mean score 1. 6 2. 4 2. 1 2. 1 1. 9 2. 0

E t w l A l 1 k 0 1 k i 8 Example 6 In case of the adidtion of L-glu-Na and a-amino acids to foods containing 5-nucleotides in the natural substance.

or more kinds of a-amino acids is used, the eifect occurs as algebraic sum of the activation. Accordingly a mixing ratio of a-amino acids to 5'-nucleotides of 0.05-50 is more effective.

The mixture ratioof the palatable '-nucleotides to L-glutamic acid is appropriate in the scope of 0.05-2.0 calculating to pure free form.

What We claim is:

1. A process for improving and increasing the taste of a solid seasoning, which consists essentially of adding glycine to a seasoning consisting essentially of a palatable 5'-nucleotide and L-glutamic acid or monosodium glutamate, the weight ratio of glycine to the palatable 5'-nucleotide being 3-2021 as calculated as the pure free form.

2. A process for improving and increasing the taste of a solid seasoning, which consists essentially of adding L-analine to a seasoning consisting essentially of a palatable 5-nucleotide and L-glutamic acid or monosodium glutamate, the weight ratio of L-alanine to the palatable 5'-nucleotide being 2-20*:1 as calculated as the pure free form.

3. A process for improving and increasing the taste of a solid seasoning, which consists essentially of adding L-serine to a seasoning consisting essentially of a palatable 5'-nucleotide and L-glutamic acid or monosodium glutamate. the Weight ratio of L-serine to the palatable 5'-nucleotide being 1-5 :1 as calculated as the pure free form.

4. A process for improving and increasing the taste of a solid seasoning, which consists essentially of adding DL-tryptophan to a seasoning consisting essentially of a palatable 5-nucleotide and L-glutamic acid or monosodium glutamate, the weight ratio of DL-tryptophan to the palatable 5'-nucleotide being 0.05-2021 as calculated as the pure free form.

5. A process for improving and increasing the taste of a solid seasoning, which consists essentially of adding L-histidine-HCl to a seasoning consisting essentially of a palatable 5'-nucleotide and L-glutamic acid or monosodium glutamate, the weight ratio of L-histidine-HCl to the palatable 5'-nucleotide being 002-1 :1 as calculated as the pure free form.

6. A process for improving and increasing the taste of a solid seasoning, which consists essentially of adding L-methionine to a seasoning consisting essentially of a palatable 5-nucleotide and L-glutamic acid or monosodium glutamate, the Weight ratio of L-methionine to the palatable 5-nucleotide being 0.05-2011 as calculated as the pure free form.

7. A process for improving and increasing the taste of a solid seasoning, which consists essentially of adding at least two u-amino acids selected from the group consisting of glycine, L-alanine, L-serine, DL-tryptophan, L-histidine-HCI and L-methionine to a seasoning consisting essentially of a palatable 5'-nucleotide and L-glutamic acid or monosodium glutamate, the Weight ratio of the a-amino acids to the palatable 5'-nucleotide being 0.05- :1.

References Cited UNITED STATES PATENTS 3,104,l71 9/1963 *Sakaguchi et al 99-140 3,109,741 11/1963 Toi et al. 99140 3,365,306 1/1968 Perret 99-140 OTHER REFERENCES Kuninaka et al.: History and Development of Flavor Nucleotides, Food Technology, 1964 (March), pp. 29-35.

A. LOUIS MONACELL, Primary Examiner W. BOVEE, Assistant Examiner Patent No. 3,573,066 Dated March 3O, 1971 Inventor s Tamotsu Yokotsuka, Nobuo Saito, Akira Okuhaka an .l. CL uu 1. annual It is certified that error appears in the above-identified patent and that said Letters Patent are hereby corrected as shown below:

In the heading, correct the first priority application from Signed and sealed this 2nd day of November 1971.

(SEAL) Attest:

EDWARD M.FLETCHER,JR. ROBERT GOTTSCHALK Attesting Officer Acting Commissioner of Pat 

